bake - June 2012 - 36

The Rise of a Classic
As a baker, you likely hold dear your earliest memories of your favorite baked good. Imagine you are a young child growing up in France. During the morning break from your elementary school lessons, you wait your turn in line with a franc from your mother, so you can buy a warm, soft pastry, with the chocolaty center still melted and gooey. At 7 years old, who needs a croissant when there is pain au chocolat, the classic French pastry made from croissant dough and filled with a chocolate center? “Pain au chocolat is one of the French classics,” says Francois Mellet, corporate pastry chef for Qzina Specialty Foods and a native of Lyon, France. “We grew up with it. I remember as kids, we would open it up, just to get to the chocolate,” he says. You can use this classic French pastry to create a new classic for your customers. Quality and efficiency As with any product, the key to making a truly great pain au chocolat lies in quality — both in the chocolate and in the dough. “The quality of the two main components is so important,” Mellet says. “The chocolate is obviously important, and so is the quality of the dough. It should be a flakey, raised, kind of sweet dough. Just like a croissant – not too sweet, but not salty.” As for the chocolate, it’s important to use a bake-stable chocolate. And if you’re sticking to the classic, the chocolate baton is the way to go. They’re uniform in size, which will create A new spin Perhaps your customer base prefers to have that authentic French pastry experience. But if you serve younger clientele who are looking for modern takes on the classic pieces, consider using a cream filling for your pain au chocolat. And also remember that the amount of chocolate plays an important role, as well. One baton might make for a lighter pain au chocolat; three will be too much, and the dough surely won’t make it around. “Using two batons is probably the right amount,” Mellet says. Keep in mind that there is gluten in the dough; it might shrink a bit and pull back. “So you might think you have a big enough piece of dough to cover the chocolate, but if it shrinks a little, it will be hard to roll around it,” says Cesar, who uses two Guittard chocolate batons for her pain au chocolat. And the relationship between the dough and the chocolate is just as important as the quality of each. If you’re cutting your dough by hand, pay close attention. “With laminated dough, you get one shot,” says Mary Cesar, owner of Mary’s Cakes and Pastries in Northport, AL. “It’s not like shortbread dough or bread dough, where you can roll it up and roll it out again — you can’t. Once it’s been cut, it is what it is,” she says. consistency in your case. And they give the mouthfeel that the classic is known for. A pain au chocolat fresh from the oven is warm with a soft chocolate center. But once it cools, that chocolate baton will harden, and you get the “snap” of the hardened chocolate inside the soft, flakey dough.

36 < JUN 2012 | bakemag.com


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bake - June 2012

Table of Contents for the Digital Edition of bake - June 2012

bake - June 2012
Editor's Note - The Technology Issue - Life in the fast-food lane
Table of Contents
News Bites - Register for All Things Baking
News Bites - CSM to Divest Bakery Supplies
News Bites - Chocolatier of the Year Honored
News Bites - Culpitt Ltd. Wins Queen’s Award
Management - High-Tech Solutions
Labor Front - OSHA’s Take on Safety
Legislation - Choose My Customers’ Plate
Ingredients - Summer Bounty
New Tools for a New Generation
Well Developed
Rolling Locations
Box Up and Send It
The Rise of a Classic
Chain News
Milk Your Decorated Cookies
Prepare for the Worst
Cafe - Ice Cream Craze
Products
Showcase
Classifieds
Carta De Introduccion - Pastel creativo
Introductory Letter - Creative Cakes
Pan Y Horneo - Bolillos y Rollos Frances
Pasteles Y Decoraciones - Pastel de Quinceanera
Tendencias Del Consumidor - Una mezcla nueva en la cultura
Pastel creativo para Bodas y Quinceañeras
Perfiles - Tortas Paquime
Perfiles - Panaderia La Central
Perfiles - Carniceria Rancho Grande
Perfiles - El Rancho Market
Perfiles - Carnicería El Rancho
Perfiles - Carenicera Los Alamos
Ideas De Mercadeo Especiales
Productos - Productos con mejor resultado por BakeMark
Breads & Baking - Bolillos & French Rolls
Cakes & Decorating - Quinceanera Cakes
Shoppers Insight - A New Cultural Mix
Creative Cakes for Weddings and Quinceañeras
Profiles - Tortas Paquime
Profiles - Panaderia La Central
Profiles - Rancho Grande
Profiles - El Rancho Market
Profiles - Carniceria El Rancho
Profiles - Carnicería Los Alamos
Merchandising Tips
Products
bake - June 2012 - bake - June 2012
bake - June 2012 - 2
bake - June 2012 - Editor's Note - The Technology Issue - Life in the fast-food lane
bake - June 2012 - 4
bake - June 2012 - Table of Contents
bake - June 2012 - News Bites - CSM to Divest Bakery Supplies
bake - June 2012 - 7
bake - June 2012 - News Bites - Culpitt Ltd. Wins Queen’s Award
bake - June 2012 - 9
bake - June 2012 - Management - High-Tech Solutions
bake - June 2012 - 11
bake - June 2012 - Labor Front - OSHA’s Take on Safety
bake - June 2012 - 13
bake - June 2012 - Legislation - Choose My Customers’ Plate
bake - June 2012 - 15
bake - June 2012 - Ingredients - Summer Bounty
bake - June 2012 - 17
bake - June 2012 - New Tools for a New Generation
bake - June 2012 - 19
bake - June 2012 - 20
bake - June 2012 - 21
bake - June 2012 - 22
bake - June 2012 - 23
bake - June 2012 - 24
bake - June 2012 - Well Developed
bake - June 2012 - 26
bake - June 2012 - 27
bake - June 2012 - 28
bake - June 2012 - Rolling Locations
bake - June 2012 - 30
bake - June 2012 - 31
bake - June 2012 - Box Up and Send It
bake - June 2012 - 33
bake - June 2012 - 34
bake - June 2012 - 35
bake - June 2012 - The Rise of a Classic
bake - June 2012 - 37
bake - June 2012 - 38
bake - June 2012 - 39
bake - June 2012 - Chain News
bake - June 2012 - 41
bake - June 2012 - 42
bake - June 2012 - 43
bake - June 2012 - 44
bake - June 2012 - 45
bake - June 2012 - Milk Your Decorated Cookies
bake - June 2012 - 47
bake - June 2012 - 48
bake - June 2012 - Prepare for the Worst
bake - June 2012 - 50
bake - June 2012 - 51
bake - June 2012 - Cafe - Ice Cream Craze
bake - June 2012 - 53
bake - June 2012 - 54
bake - June 2012 - 55
bake - June 2012 - Products
bake - June 2012 - Showcase
bake - June 2012 - Classifieds
bake - June 2012 - 59
bake - June 2012 - 60
bake - June 2012 - PAN1
bake - June 2012 - PAN2
bake - June 2012 - PAN3
bake - June 2012 - PAN4
bake - June 2012 - Carta De Introduccion - Pastel creativo
bake - June 2012 - Introductory Letter - Creative Cakes
bake - June 2012 - PAN7
bake - June 2012 - Pan Y Horneo - Bolillos y Rollos Frances
bake - June 2012 - PAN9
bake - June 2012 - PAN10
bake - June 2012 - PAN11
bake - June 2012 - Pasteles Y Decoraciones - Pastel de Quinceanera
bake - June 2012 - PAN13
bake - June 2012 - PAN14
bake - June 2012 - PAN15
bake - June 2012 - Tendencias Del Consumidor - Una mezcla nueva en la cultura
bake - June 2012 - PAN17
bake - June 2012 - PAN18
bake - June 2012 - PAN19
bake - June 2012 - Pastel creativo para Bodas y Quinceañeras
bake - June 2012 - PAN21
bake - June 2012 - PAN22
bake - June 2012 - PAN23
bake - June 2012 - Perfiles - Tortas Paquime
bake - June 2012 - PAN25
bake - June 2012 - Perfiles - Panaderia La Central
bake - June 2012 - PAN27
bake - June 2012 - Perfiles - Carniceria Rancho Grande
bake - June 2012 - Perfiles - El Rancho Market
bake - June 2012 - Perfiles - Carnicería El Rancho
bake - June 2012 - Perfiles - Carenicera Los Alamos
bake - June 2012 - Ideas De Mercadeo Especiales
bake - June 2012 - PAN33
bake - June 2012 - Productos - Productos con mejor resultado por BakeMark
bake - June 2012 - PAN35
bake - June 2012 - Breads & Baking - Bolillos & French Rolls
bake - June 2012 - PAN37
bake - June 2012 - Cakes & Decorating - Quinceanera Cakes
bake - June 2012 - PAN39
bake - June 2012 - Shoppers Insight - A New Cultural Mix
bake - June 2012 - PAN41
bake - June 2012 - Creative Cakes for Weddings and Quinceañeras
bake - June 2012 - PAN43
bake - June 2012 - Profiles - Tortas Paquime
bake - June 2012 - PAN45
bake - June 2012 - Profiles - Panaderia La Central
bake - June 2012 - PAN47
bake - June 2012 - Profiles - Rancho Grande
bake - June 2012 - Profiles - El Rancho Market
bake - June 2012 - Profiles - Carniceria El Rancho
bake - June 2012 - Profiles - Carnicería Los Alamos
bake - June 2012 - Merchandising Tips
bake - June 2012 - Products
bake - June 2012 - PAN54
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